They delivered us these darling invites packages in a doily tied with twine.
They hosted at Holly's and everything looked great! The color scheme was clean and fun.
The table looked great with the burlap runner and I loved the centerpiece! They had just taken random bottles, jars and jugs and painted them randomly. Some on the inside and some on the outside.
Looked so great! Everyone was dying at the simplicity of the idea. They enhanced it with a couple flowers and tea lights. Perfect.
Fun matching tissue flowers covered the light.
Place settings were simple as well. A 12x12 red and white chevron paper as the place mat with square white and turquoise plates. Looked great!
Name tags were a cute recycled paper with Holly's perfect handwriting to darn each name and they were just tied around the silverware with bakers twine.
The menus were printed on a treat paper sack which I loved and had a paperclip and ribbon to accent.
Our drink for the evening were "No"Jitos.
They had this fun sign so we could all do our own little cocktail!
The drinks were yummy and consisted of mint leaves, lime juice, Sprite and a fun candy stick to stir.
They also had the Fondue Party rules posted which were darling and catchy.
Enough of that, onto the menu!
Appetizers:
Spinach and Artichoke Fondue
Garlic and Cream Cheese Fondue
Dippers: Crostini with garlic and tomato rub, Asparagus spears and Rosemary skewer with prosciutto, artisan bread, apples and zucchini.
Seriously, I could have just kept going with appetizers all night long!
Main Course:
Mojo Broth
Dippers:
Meats: Chimichurri marinated pork, teriyaki marinated chicken, garlic and herb marinated shrimp.
Vegetables: Mushrooms, potatoes and Mushroom raviolis.
Dipping Sauces:
Greek goddess sauce, curried greek yogurt and teriyaki sauce.
Everything was awesome, but I was in LOVE with the Mushroom Raviolis!
And those girls thought of everything, they had even color coded all our skewers which worked great!
Dessert: Fondue Au Chocolat
Chocolates: White Chocolate Creme Brule and Heavenly Chocolate Fondue in a Phyllo Bowl.
Dippers: Lemon Shortbread, Fruit Skewers, Praline Bacon AND Homemade Marshmallows!
Ok seriously, this was just pure heaven. The entire plate! There may or may not been someone asking for seconds and others literally licking their plates! The idea of the edible phyllo bowl for the chocolate fondue was pure brilliance and the creme brule was just naughty!
A super fun "Fondue for Two" to go. Complete with homemade Graham Crackers, chocolates and Marshmallows and a recipe for Smores Fondue. What an darling idea!
And of course the recipes with all the kitchen secrets! Seriously we were set and stuffed!
We were so glad to all be able to be together and have sweet Kristy with us especially! The conversation was never lacking for great topic or loud laughter. I think we all agree we will fondue anytime!!!
Recipes Below
“No”jitos (alcohol-free mojitos)
Ingredients
Mint Leaves
Limes
Sprite zero or club soda
Sugar or rock candy stirrer
Instructions are for each individual drink.
Take 2 mint leaves,
1/4 lime, sprite zero (or club soda), a pinch of sugar (or sugared candy
stick). Tear mint leaves, and place in bottom of glass, squeeze 1/4 of lime and
place lime in bottom of the glass, add a pinch of sugar (if uses candy stirrer,
omit sugar) and muddle to mix flavors.
Fill glass with sprite (or club soda) and stir with straw or candy
stirrer. Enjoy! You can also add
fresh berries, peaches, or flavored syrups for flavored Nojitos. Serve with drinking straw.
Parmesan & Garlic Fondue
1 1/2 cup milk
2 (8 ounce) packages cream cheese
2 (8 ounce) packages cream cheese
1 1/2 cup shredded Parmesan cheese
1/2 tsp white pepper
1 tsp garlic
1/2 tsp. garlic salt
1/2 tsp. garlic salt
5-10 sage leaves
3 tablespoons unsalted butter
1 teaspoon olive oil
Place cream cheese, parmesan, milk & garlic into fondue pot or sauce pan on low heat, stirring often and well. When mixed well, add artichokes and salt & pepper into a fondue pot or sauce pan. Cook on low heat and stir until smooth & creamy.
While cheese is melting, heat
a skillet over medium heat and add olive oil and butter. Once melted and
bubbling, add in sage leaves and fry for a minute or two, being careful not to
let the butter burn. Remove and let drain on a paper towel. To serve, crumble a few sage leaves
into the fondue, stirring well, and place the remaining leaves on top. Serve with breads, chips, apples, vegetables, etc…
Pepper is traditionally ground onto your plate for dipping the cheese-drenched
bread in.3 tablespoons unsalted butter
1 teaspoon olive oil
Place cream cheese, parmesan, milk & garlic into fondue pot or sauce pan on low heat, stirring often and well. When mixed well, add artichokes and salt & pepper into a fondue pot or sauce pan. Cook on low heat and stir until smooth & creamy.
Spinach
Artichoke Fondue
http://www.favfamilyrecipes.com, adapted from Melting Pot
Ingredients
- 3 oz. vegetable broth
- appx. 2 oz. fresh spinach, chopped
- appx. 2 oz. artichoke hearts, chopped
- 1 Tbsp. chopped garlic
- 2 1/2 oz. Butterkäse cheese* (if you can't
find this, you can substitute Farmer's Cheese or Romanian Cream Cheese..
if you can't find these either, see the recipe below to make your
own "fake" Butterkäse.)
- 2 1/2 oz. Fontina cheese
- 1 tsp. grated Parmesan cheese
- a small amount of flour
- dash Tabasco sauce
Instructions
- Heat vegetable broth in fondue-type unit or
similar cooking pot. When hot (do not bring to a boil) add spinach,
artichoke hearts, and garlic and mix well. (I have had two different
employees of the MP tell me that you need to lightly flour the cheese
before adding it in). Combine Butterkäse and Fontina and add a little bit
at a time to spinach/artichoke mixture, stirring constantly until you
reach your desired consistency. Stir in Parmesan cheese and Tabasco sauce.
Serve with french bread pieces and/or lightly steamed vegetables.
- *Fake Butterkäse (Keep in mind, the fake
really isn't quite as good so try your hardest to find the real
Butterkäse. Only use this recipe if you are desperate and truly can't find
it anywhere): Mix 1/2 brick (4oz) of cream cheese with 1/4 cup of
buttermilk and 1/2 tablespoon of sour cream.. you would only use 2 1/2 oz.
of this so a LITTLE more than half of what this recipe would make.
Cheese
Dippers
Crostini with
Garlic & Tomato Rub
One baguette, slices &
toasted
1 clove of garlic
1 tomato
Pinch of salt
Directions: Cut tip of garlic off and cut tomato in
half. Toast the baguette slices
lightly in oven, and rub with garlic, then the tomato. Add a pinch of salt.
Rosemary Skewer with
Prosciutto, Walnut bread, Apples & Zucchini
For the rosemary
skewers
12 woody rosemary stems, about 15cm/6in long (or soaked bamboo skewer)
12 slices prosciutto, sliced in half lengthways
14 oz walnut bread loaf or favorite artisan bread cut into large cubes
2 apples, cut into cubes
2 zucchinis cut into slices
2 tbsp butter
2 tbsp olive oil
1 garlic clove, crushed
Directions12 woody rosemary stems, about 15cm/6in long (or soaked bamboo skewer)
12 slices prosciutto, sliced in half lengthways
14 oz walnut bread loaf or favorite artisan bread cut into large cubes
2 apples, cut into cubes
2 zucchinis cut into slices
2 tbsp butter
2 tbsp olive oil
1 garlic clove, crushed
1. Remove rosemary from the stems and soak them (or skewers) in cold water for 30 minutes. Take a soaked rosemary skewer and thread on one end of a piece of prosciutto. Add a bread cube, an apple and one or two slices of zucchini, interleaving the prosciutto between the ingredients, so that the prosciutto is speared several times.
2. Repeat with the other rosemary sticks.
3. Heat the butter with the oil in a large frying pan and gently fry the garlic for a few minutes. Add the skewers to the frying pan and cook for a minute on each side until hot and golden brown.
4. Place the fondue pot on a burner at the table. Diners remove the vegetables from the skewers and use fondue forks to dip the vegetables into the hot fondue.
The Melting Pot
Mojo Fondue Broth
Serves: 4-6
5 1/4 cups vegetable bouillon or 5 1/4 cups chicken bouillon
1/4 cup orange juice, fresh-squeezed
Serves: 4-6
5 1/4 cups vegetable bouillon or 5 1/4 cups chicken bouillon
1/4 cup orange juice, fresh-squeezed
3 tablespoons finely chopped onion
1 tablespoon finely chopped celery
1/4 cup chopped fresh cilantro
1 tablespoon black pepper, cracked
2 tablespoons lime juice, fresh-squeezed
1 tablespoon minced garlic
Directions:
Combine all ingredients in saucepan on stovetop (can add more spices, like jerk seasoning or cumin, if you like more heat). Bring to a boil. Transfer to fondue pot with alternative heat source. Use to cook beef, shrimp, pork, pot stickers, chicken, mushrooms, potatoes, broccoli -- or anything else you can think of.
1/4 cup chopped fresh cilantro
1 tablespoon black pepper, cracked
2 tablespoons lime juice, fresh-squeezed
1 tablespoon minced garlic
Directions:
Combine all ingredients in saucepan on stovetop (can add more spices, like jerk seasoning or cumin, if you like more heat). Bring to a boil. Transfer to fondue pot with alternative heat source. Use to cook beef, shrimp, pork, pot stickers, chicken, mushrooms, potatoes, broccoli -- or anything else you can think of.
Mushroom
Raviolis
1 pkg pot sticker wraps
1 pkg button
mushrooms-minced
1 TBSP chives-minced
3 cloves garlic-minced
1 TBSP olive oil
1 tsp salt
1/2 tsp pepper
Small bowl of water
Heat olive oil in pan over medium heat. Sauté mushrooms, garlic, chives, salt
and pepper in pan and for 5 minutes. Take pan off heat and let cool for at
least 5 minutes. Place 1 tsp of mushroom filling in the middle of the
wraps and fold in half making a half moon shape. Dip finger in water bowl and
wet the edges if the wrap and press down firmly. Cook in broth until done.
Melting Pot Teriyaki Marinade (Chicken)
¼ cup soy sauce
¼ cup brown sugar
¼ cup water
¼ cup rice wine
vinegar
1 TBSP sesame oil
3 garlic cloves
3 garlic cloves
1 1-inch piece of
ginger, finely chopped
1 pound chicken or
beef
Directions: Combine
all ingredients in small saucepan and bring to a boil, stirring constantly.
Place in fridge until completely cool. Combine with beef/chicken in bowl, until
completely covered. Marinate in fridge, completely covered for at least 2 hours.
Garlic Marinade (Shrimp)
Serves 4-6
8 cloves of garlic
2 Tablespoons
vegetable oil
1 Tablespoons
chopped fresh parsley
1 teaspoon dried
basil
1 ½ teaspoons kosher
salt
1 pound chicken or
shrimp
Directions: Saute
the garlic in the oil for 15 minutes. Strain, reserving the oil. Let the garlic
cool. Chop the garlic. Combine the garlic with the reserved oil, parsley, basil
and salt in a bowl and mix well.
Add the chicken (or favorite seafood) and toss until well-coated. Marinate, covered, in the refrigerator
for 30 minutes or longer or for 4 hours or longer if using larger pieces of
meat.
Chimichurri marinade (Pork)
Serves 4-6
1 bunch parsley,
coarsely chopped
8 garlic cloves,
finely chopped
1 TBSP finely
chopped red onion
¾ cup extra virgin
olive oil
¼ cup red wine
vinegar
Juice of ½ lemon
1 tsp dried oregano
1 tsp freshly ground
pepper
½ tsp kosher salt
1 lb beef, chicken
or pork, cubed
Directions: Whisk
all ingredients, add meat and toss by hand until coated. Marinate, covered, in the refrigerator for
at least 30 minutes. Or for 4 hours or longer, if using larger pieces of meat.
Green Goddess Dip
1 brick cream cheese room temp.
1 c sour cream
3 TBLS chopped chives
1 tsp garlic salt
1 tsp black pepper
Mix and refrigerate before serving
1 brick cream cheese room temp.
1 c sour cream
3 TBLS chopped chives
1 tsp garlic salt
1 tsp black pepper
Mix and refrigerate before serving
Curried Greek Yogurt Dip
1 c Greek yogurt
1 tsp garlic salt
2 tsp curry powder or paste
1 tsp paprika
Mix and refrigerate before serving
1 c Greek yogurt
1 tsp garlic salt
2 tsp curry powder or paste
1 tsp paprika
Mix and refrigerate before serving
DESSERT
White Chocolate
Crème Brule
24 oz of good quality white chocolate
1/4 cup heavy whipping cream
2 TBSP caramel syrup
vanilla bean paste
1/4 sugar
Directions:
Use electric fondue pot or double boiler.
Melt white chocolate chips and heavy whipping cream, stirring until
smooth over low heat—watch carefully. Add caramel syrup. Sprinkle sugar over the top of the fondue.
Brûlée with kitchen torch. For
individual servings, you can also pour into individual ramekins prior to the
brûlée process. Keep warm, stirring
occasionally, and serve with your favorite dippers! The left over chocolate (if there is any) can be stored
in the refrigerator and reheated later.
TIP: If chocolate seizes up (rehardens) you can add warm milk a
tablespoon at a time until you have the desired consistency.
Heavenly
Chocolate Fondue (served in phyllo dough bowl)
Adapted from Melting Pot recipe
Adapted from Melting Pot recipe
Serves 4-6
4 oz. milk chocolate
4 TBSP. peanut butter
4 oz. caramel ice cream topping
Heavy cream (as much as needed to
reach desired consistency)
2 TBSP. chopped chocolate sandwich
cookies
Melt the chocolate in fondue pot
over low heat (watching carefully and stirring often) or place the chocolate in
a microwave-safe bowl and microwave until melted, stirring every 30 to 45
seconds. Be careful not to let the chocolate burn. Pour into a warm fondue pot.
Add the peanut butter and stir gently until blended. Slowly add cream, stirring
well, until desired consistency is reached. Pour the caramel mixture into the center of the chocolate
mixture. Do not stir. Sprinkle with chopped chocolate sandwich cookies. Keep
fondue warm over low heat. May also serve in phyllo dough bowls.
CHOCOLATE
DIPPERS
Fruit Skewer with
blackberries, pineapple & strawberries
Lemon Shortbread
2 cups (260 grams) all-purpose flour
1/4 teaspoon (2 grams) salt
1 cup (2 sticks) (226 grams)
unsalted butter, room temperature
1/2 cup (60 grams) powdered
(confectioners or icing) sugar
1 teaspoon (4 grams) pure vanilla
extract
Instructions:
Shortbreads:
In a separate bowl whisk the flour with the salt. Set aside.
In the bowl of your electric mixer
(or with a hand mixer), beat the butter until smooth and creamy (about 1
minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the
vanilla extract. Gently stir in the flour mixture just until incorporated.
Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough
for at least an hour or until firm.
Preheat oven to 350 degrees F (177
degrees C) with the rack in the middle of the oven. Line two baking sheets with
parchment paper.
On a lightly floured surface roll
out the dough into a 1/4 inch (.6 cm) thick circle. Cut into rounds or other
shapes using a lightly floured cookie cutter. Place on the prepared baking
sheets and place in the refrigerator for about 15 minutes. (This will firm up
the dough so the cookies will maintain their shape when baked.) Bake for 8 - 10
minutes, or until cookies are very lightly browned. Cool on a wire rack.
Shortbread cookies with keep in an
airtight container for about a week or they can be frozen.
Makes about 20 shortbread cookies.
The secret to making a good shortbread is
to use a high quality butter and pure vanilla extract. Butter in the States is
graded according to flavor, color, texture, aroma and body and one easy way to
tell the quality of the butter is by the letter code or numerical number listed
on the butter's package. The highest grade is AA (93 score), then A (92 score),
followed by B (90 score). Buying vanilla extract can also be a challenge as
there are so many choices—just make sure that it is “pure” vanilla extract.Shortbread dough is so versatile. Once you have made the basic shortbread batter, you can add about 1/2 cup (90 grams) of chocolate chips to make chocolate chip shortbread, or add 1 teaspoon of ground cinnamon, or 1 tablespoon of finely chopped orange or lemon zest will give you a nice citrus flavored shortbread. The texture of shortbread can also be changed by replacing 1/4 cup (35 grams) of the all purpose flour with rice flour which gives the shortbread a slightly crunchy texture. Or, for a more delicate tasting shortbread, with a melt-in-your-mouth texture, replace 1/2 cup (65 grams) of the all purpose flour with cornstarch (corn flour). Shortbreads can also be cut into various shapes and sizes using your favorite cookie cutter. They can also be baked in a tart pan, or baked in a rectangular pan and then cut into shortbread "fingers".
Praline Bacon
Package of thick cut bacon
1/4 cup brown sugar
1/2 teaspoon of chili powder, or more, if you like more heat
Package of thick cut bacon
1/4 cup brown sugar
1/2 teaspoon of chili powder, or more, if you like more heat
½ cup of chopped pecans
Set your oven to 375 degrees. Mix the brown sugar and chili
powder in a large bowl and set aside.
Line baking sheet with tinfoil. Place a cooling rack on the baking
sheet & line with the bacon.
Bake for about 8 minutes. Remove from oven and sprinkle with brown
sugar/chili powder mix, then sprinkle with chopped pecans, pressing them into
the bacon (then I sprinkled with just a little more brown sugar). Bake for an additional 15-20 minutes or
until done. Watch closely.
Take-Home Fondue
For Two
S’mores Fondue
12 ounces milk chocolate, cut into
small pieces
1/4 cup heavy whipping cream (or more, if needed)
A pinch of salt
1 Tablespoon graham cracker crumbs
1 Tablespoon marshmallow crème or mini marshmallows
Directions: In a fondue pot, combine the chocolate pieces, salt, and 1/4 cup cream. Can also be done in a double boiler by placing over gently simmering water, or in heavy small saucepan. Heat, stirring constantly, over low heat until chocolate is melted and smooth. Stir in additional milk, 1 tablespoon at a time, until desired consistency. Add 1 tablespoon marshmallow creme to the center. Do not stir. Sprinkle 1 tablespoon graham cracker crumbs over the top. Do not stir. With fondue forks or long skewers, dip fruit, cake cubes, and/or marshmallows into the s’mores fondue. Makes about 1-1/4 cups.
1/4 cup heavy whipping cream (or more, if needed)
A pinch of salt
1 Tablespoon graham cracker crumbs
1 Tablespoon marshmallow crème or mini marshmallows
Directions: In a fondue pot, combine the chocolate pieces, salt, and 1/4 cup cream. Can also be done in a double boiler by placing over gently simmering water, or in heavy small saucepan. Heat, stirring constantly, over low heat until chocolate is melted and smooth. Stir in additional milk, 1 tablespoon at a time, until desired consistency. Add 1 tablespoon marshmallow creme to the center. Do not stir. Sprinkle 1 tablespoon graham cracker crumbs over the top. Do not stir. With fondue forks or long skewers, dip fruit, cake cubes, and/or marshmallows into the s’mores fondue. Makes about 1-1/4 cups.
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Read more: http://www.joyofbaking.com/candy/HomemadeMarshmallows.html#ixzz2IMLWzBMg
Brown Butter and Fleur
de Sel Chocolate Chip Cookies
2 sticks (1 cup) butter1 1/4 cups packed light brown sugar
1/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla
2 3/4 cups all purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon Fleur de Sel or sea salt
One 10-ounce bag chocolate chips
1. Preheat oven to 375 and line a large baking sheet with a silpat liner or parchment paper
2. Place butter into a medium saucepan over medium heat, swirling pan to melt. Once melted watch carefully. Butter will foam, boil then little brown bits will start to form around sides and bottom of pan. Once butter turns a golden brown and has a very nutty aroma, remove from heat. I transfer mine to a bowl so cooking stops. Let cool for 5 minutes.
3. Place both sugars into stand or electric mixer. Add brown butter and mix until well combined. Add eggs and vanilla, mixing until well combined. Place flour, baking soda and Fleur de Sel/sea salt into a large bowl. Slowly add to wet ingredients then add in chocolate chips, mixing until just combined. Scoop dough onto prepared baking sheet with a medium sized cookie scoop and sprinkle tops with additional Fleur de Sel/sea salt. Bake for 9 to 11 minutes, until cooked through. Let cool for 5 minutes then transfer to cooling rack.
Makes 3 dozen cookies
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